-if you take a cake out of the oven, and leave it in the pan on a cooling rack for ten minutes and then try to get it out, it comes out of the pan very cleanly.
-there is hardly anything impossible to make out of cake. i say that because i never thought i'd be asked, or able, to make a red velvet nerf gun cake, and yet i did.
-people care way more about what it looks like then what it tastes like. often when i ask what flavor of cake a customer wants, they tell me they don't care, but they sure have a good idea about how they want it to look!
- in normal life, i work best under pressure and deadlines; i am the eleventh hour kind of girl. however, in cake world, that doesn't work. i know this from experience.
- banking on a cake to turn out great the first time usually means that it won't, and there is not much worse i can think of then having literally no time left to 're-do' or fix, and having to give your customer a less than 110% cake.
- customers can always be too picky, but they can also be too easy going- i need some creative direction and guidelines! it's made me realize that it's ok to ask for what i want, but be flexible with what i get.
- a well-decorated or at least classy looking cake will be leveled, or torted, in some way... a good cake leveler is invaluable, and no matter how much i want to do it when the cake is right out of the oven, i should not level a cake until it's completely cooled.
- the best part of baking, hands down, is the cake scraps. these are the parts that come from leveling a cake- the thin, rounded little slices off the top that come after i saw off the top of the cake to make it sit even. i think sometimes i level my cakes before they are ready, and without even thinking, just so i can eat the scraps.
- no, i am not tired of making or eating cakes yet. YUM!!
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